Demi Chef De Partie

Wyndham Hotels & Resorts EMEA; Manama; On-site; BHD 6,700 - 10,000; Full time

Job summary

Wyndham Hotels & Resorts EMEA in Manama is seeking a Demi Chef de Partie to oversee the preparation, cooking and presentation of meals in their section of a high-volume steakhouse kitchen.

The role requires leadership to direct kitchen staff, strict adherence to health and sanitation standards, and experience in hot kitchen and grill environments. You will support the Executive Chef and Sous chefs in delivering quality cuisine.

Qualifications

• Experience in hot kitchen, steakhouse and grill environments.

Responsibilities

• Oversee preparation, cooking, and presentation of meals in their section.
• Direct chefs in their section and carry out orders from the sous chef and head chef.
• Enforce health and hygiene standards in the kitchen.
• Instruct cooks in the preparation, cooking, garnishing and presentation.
• Monitor sanitation practices to ensure standards.
• Order or requisition food and supplies as needed.
• Check quality of raw and cooked food.
• Undertake additional duties as assigned by the Executive Chef or Senior Sous chef.

Skills

Leadership in kitchen

Work under pressure

Food preparation

Sanitation standards

Tools

Grill equipment

Job description

• The Demi Chef de Partie is responsible for all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about his or her specialty, as well as culinary functions in general.
• He/She must also be very organized and comfortable working in a high-pressure environment and must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the sous chef and head chef.
• A Demi Chef de Partie’s primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes.
• Enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.
• Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitors sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Checks the quantity and quality of received products.
• Undertakes additional duties assigned by the Executive Chef or Senior Sous chef.

Experience in hot kitchen - steakhouse + Grill experience